Broccoli and Cheese Omelet

Broccoli for breakfast? Yes, please! This broccoli and cheese omelet is stuffed with steamed broccoli, savory Romano cheese and briny Greek olives for a flavor combination that’ll transport you straight to the Mediterranean. Pull out an oven-safe skillet for this omelet recipe—the eggs start on the stovetop, then finish under the broiler for a perfectly fluffy, golden omelet. It comes together in just 20 minutes and delivers plenty of protein and fiber for a satisfying start to your day.

Broccoli and Cheese Omelet Ingredients

• Broccoli: Fresh broccoli brings an earthy flavor and a crisp-tender bite to the omelet. Chop the florets into bite-sized pieces so they don’t overpower any bite. You can use thawed frozen florets in a pinch, but the texture won’t be the same.
• Eggs: Eggs are the backbone of the dish, providing structure and a fluffy, creamy texture when cooked. Not sure whether to use brown or white eggs? The only difference is the type of hen the egg came from—the nutritional value and flavor are the same.
• Milk: A bit of milk helps keep the eggs light and tender. This recipe calls for 2%, but whole milk will give your omelet extra richness.
• Romano cheese: Romano brings a sharp, salty flavor that complements the broccoli and eggs. We grate the cheese into the egg mixture so it melts evenly throughout the omelet, and finish the omelet with a few shavings for a pretty garnish and a punch of bold flavor. If you can’t find Romano, swap in grated Parmesan or Asiago.
• Greek olives: Look for already pitted and sliced kalamata or Castelvetrano olives to save time. If you have only whole olives, remove the pits by pressing them with the flat side of a knife, then slice.
• Olive oil: Since this is a Mediterranean-inspired omelet, we’re cooking it in olive oil for subtle fruity and peppery notes. For a richer flavor, swap in butter.
• Parsley: Finish your omelet with a sprinkle of fresh minced parsley for a pop of color and freshness.

Directions

Step 1: Steam-cook the broccoli

Arrange the top oven rack 3 to 4 inches from the broiler, then preheat the broiler. Set a steamer basket in a large saucepan filled with 1 inch of water. Place the broccoli in the basket and bring the water to a boil. Reduce the heat to maintain a simmer, cover the saucepan and steam the broccoli for four to six minutes until crisp-tender.

Editor’s Tip: No steamer basket? No problem! Place the broccoli in a microwave-safe bowl with a tablespoon or two of water. Cover with a microwave lid or plate and microwave on high for two to three minutes until the broccoli is bright green and crisp-tender.

Step 2: Combine the egg mixture

Whisk the eggs with milk, salt and pepper in a large bowl. Stir in the steamed broccoli, grated Romano cheese and sliced olives.

Step 3: Cook the omelet

Heat 1 tablespoon of olive oil in a large cast-iron or other oven-safe skillet over medium heat. Pour in the egg mixture and cook, uncovered, for four to six minutes until the eggs are almost set.

Editor’s Tip: The eggs should look mostly firm with some shine remaining. It’s OK if they look slightly soft or undercooked—they’ll finish cooking under the broiler.

Step 4: Finish under the broiler

Place the skillet under the broiler and cook for two to four minutes until the eggs are fully set. Carefully remove the skillet from the oven and let the omelet rest for five minutes.

Step 5: Serve

Slice the omelet into wedges and garnish with cheese shavings and parsley before serving.

Editor’s Tip: Before slicing, slide a thin spatula around the edges to loosen the omelet, then tilt the skillet and slide the whole omelet onto a cutting board or platter.

Broccoli and Cheese Omelet Variations

• Try other veggies: Swap in seasonal veggies like zucchini, asparagus, leafy greens or bell peppers for a garden-fresh version.
• Switch up the fillings: Replace the Romano cheese with crumbled feta and add sun-dried tomatoes and baby spinach for a tangy, veggie-packed omelet.
• Add meat: Stir diced ham, crumbled bacon or cooked Italian sausage into the eggs along with the broccoli for extra fat and protein—perfect for a low-carb, keto-friendly breakfast. Let the meat cool slightly so it doesn’t scramble your eggs.
• Make it herby: Toss a handful of fresh herbs, like basil, parsley, dill or chives, into the egg mixture for fresh, fragrant notes.

How to Store Broccoli and Cheese Omelet

Omelets are best enjoyed fresh, but you can store leftovers for later. Let your broccoli omelet cool to room temperature, then place it in an airtight container and refrigerate for up to three days. Warm omelet slices in the microwave or in a skillet over low heat.

Can you make a broccoli cheese omelet ahead of time?

For the best texture, we don’t recommend cooking the omelet ahead, but you can prep the ingredients in advance. To save time in the morning, steam the broccoli, grate the cheese and whisk the eggs the night before. Store each in a separate airtight container in the fridge. When ready to eat, stir the fillings into the eggs and cook the omelet as directed.

Broccoli and Cheese Omelet Tips

Can I add other vegetables to a broccoli omelet?

Absolutely! You can mix in other veggies along with the broccoli or replace it entirely. Diced bell peppers, asparagus, zucchini, halved cherry tomatoes or a handful of baby spinach all work well. Steam or saute the vegetables first so they’re tender and cook evenly in the omelet.

How do I know when the broccoli and cheese omelet is done?

Your broccoli and cheese omelet is ready when the eggs are fully set—they should look firm and mostly matte, with no runny or wet spots on top. It’s OK if there’s still a little jiggle or shine after cooking on the stovetop—the eggs will finish cooking under the broiler.

What can I serve with a broccoli cheese omelet?

If you’re enjoying this omelet with broccoli for breakfast, try pairing it with buttered toast, English muffins, buttery croissants and a side of fresh fruit salad. This savory egg dish also makes an easy lunch or dinner served with a crisp green salad, roasted potatoes, crusty bread or a cup of tomato soup.